Crock-Pot Creamy Chicken Tortilla Soup with Kale

• Gluten free

• Meat

  • 16 oz Chicken breasts
  • 2 tbsp Frank's

• Produce

  • 1 15 oz. can Black beans
  • 2 tbsp Garlic
  • 1 4.5 oz. can Green chiles
  • 4 cups Kale
  • 3 tsp Powdered garlic
  • 1 15 oz. can Sweet corn
  • 1 28 oz. can Tomatoes

• Canned Goods

  • 48 fl oz Chicken broth

• Condiments

  • 1/4 cup Lime juice

• Baking & Spices

  • 2 1/4 tbsp Chili powder
  • 1 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, powder

• Bread & Baked Goods

  • 8 Corn tortillas, Small

• Dairy

  • 1/4 cup Greek yogurt, nonfat

Found on fitfoodiefinds.com

Ingredients

• 16 oz chicken breasts (~2 large)
• 4 cups kale, deboned
• 1 28 oz. can crushed tomatoes
• 1 15 oz. can black beans
• 1 15 oz. can sweet corn
• 1 4.5 oz. can green chiles
• ¼ cup lime juice
• 2 tablespoons minced garlic
• 2 tablespoon chili powder
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 2-3 tablespoons Franks Red Hot (depending on how hot you like it)
• 48 fl. oz. chicken broth (~6 cups)
• ¼ cup nonfat greek yogurt
• 8 small corn tortillas
• 1-2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• salt and pepper, to taste

Directions

• Place all ingredients (minus the Greek yogurt) in your crock-pot. Turn to high and let cook for 3-4 hours*. Once your chicken is cooked all the way through, remove and shred. Then, place back in crock-pot. Add Greek yogurt and mix until combined.
• Preheat oven to 400ºF. Then, thinly slice tortillas to create your strips. Toss in olive oil and then sprinkle on spices and toss again. Bake tortilla strips at 400ºF for 5 minutes. Toss and then put back in for 5-10 more minutes until golden brown.

Nutrition